Rustic Balsamic Chicken Wraps

Printed from Jenn's Food Journey, adapted from Better Homes and Gardens

2 boneless, skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1 garlic clove, finely minced
1 teaspoon fresh chopped parsley
2 cups greens (green leaf lettuce, spring mix, whatever you want)
1/2 cup tomatoes, chopped
1/4 English cucumber, sliced
2 Tablespoons shredded parmesan cheese
4 large flour tortillas

Mix together the olive oil, balsamic vinegar, salt, Italian seasoning, garlic and parsley until well combined. Remove 1 Tablespoon of the mixture and set aside. Place the chicken breasts in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 2 hour.

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool at least 10 minutes before thinly slicing.

Toss the greens with the reserved balsamic mixture and place evenly amount the tortillas. Top with tomatoes, cucumber, sliced chicken and parmesan cheese. Serve and enjoy!